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Nigella Courgette And Lime Cake Recipe

Nigella Courgette And Lime Cake
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Nigella’s Courgette and Lime Cake is a delightful combination of grated courgettes and lime zest, creating a soft and moist cake with a hint of citrus. The courgettes add a lovely texture and moisture, while the lime gives the cake a refreshing and slightly tangy flavor. Typically, the cake is topped with a lime-infused cream cheese frosting, enhancing its flavor and adding a touch of richness.

Ingredients

  • Self-raising flour (225g): Provides structure and helps the cake rise.
  • Baking powder (1 teaspoon): Ensures the cake is light and fluffy.
  • Courgettes (2 medium, grated): Adds moisture and a subtle flavor.
  • Lime zest (2 limes): Adds a fresh, zesty flavor to the cake.
  • Caster sugar (200g): Sweetens the cake without overpowering the lime.
  • Eggs (3 large): Binds the ingredients together and provides structure.
  • Sunflower oil (150ml): Keeps the cake moist and light.
  • Lime juice (from 1 lime): Adds extra citrus flavor to the cake.

For the Lime Cream Cheese Frosting:

  • Cream cheese (150g): Creates a rich and creamy frosting.
  • Icing sugar (100g): Sweetens the frosting while keeping it light.
  • Lime zest and juice (from 1 lime): Enhances the frosting with a tangy flavor.

Instructions

Step 1: Preheat the Oven and Prepare the Tins

  • Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake tins with parchment paper to ensure easy removal of the cake.

Step 2: Grate the Courgettes

  • Grate the courgettes finely and gently squeeze out any excess moisture using a clean cloth or paper towel. This helps prevent the cake from becoming too wet.

Step 3: Mix the Dry Ingredients

  • In a large mixing bowl, combine the self-raising flour and baking powder. Stir in the caster sugar and lime zest, mixing well.

Step 4: Combine the Wet Ingredients

  • In a separate bowl, whisk together the eggs, sunflower oil, and lime juice. Add the grated courgettes to the wet mixture and stir to combine.

Step 5: Fold the Batter Together

  • Gradually fold the wet ingredients into the dry mixture using a spatula. Mix gently until just combined to avoid overworking the batter.

Step 6: Bake the Cake

  • Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Lime Cream Cheese Frosting

  • In a bowl, beat the cream cheese until smooth and creamy. Gradually add the icing sugar and beat until fully combined.
  • Stir in the lime zest and juice to add flavor to the frosting.

Step 8: Assemble the Cake

  • Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
  • Decorate with extra lime zest for a vibrant finish.

Find it online: https://britishbakingrecipes.co.uk/nigella-courgette-and-lime-cake/